Another healthy version of parathas; moong dal paratha. The tangy taste of mango powder and sweetness of sugar makes delicious sweet and sour parathas. A fulfilling breakfast and perfect way to serve some healthy lentils on your child’s plate.

Preparation Time: 45 minutes
Cooking Time: 20 minutes
Servings: makes 5 – 6 parathas (depending upon size)

  • 1.5 cups wheat flour
  • 1 tsp salt
  • 1 tbsp oil
  • 3/4  cup yellow split (moong) dal
  • 2 tsp ginger (finely chopped)
  • 1 tsp green chillies (finely chopped)
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 2 tsp dry mango powder
  • 1/2 tsp sugar
  • 2 tbsp coriander leaves (finely chopped)
  • Salt to taste

Preparation Instructions:

  • Soak the dal for 30 minutes in a bowl.
  • Meanwhile, take wheat flour, salt and oil in a bowl and knead it into a soft dough. Cover the dough with a clean cloth and keep it aside.
  • When dal is soaked, pressure cook the dal for a whistle. The dal should be soft but grainy. Drain the water and let the dal cool.
  • Take cooked dal in a bowl and mix ginger, green chillies, turmeric powder, coriander powder, cumin powder, garam masala powder, dry mango powder, sugar, coriander leaves and salt (don’t forget some salt is added to flour also).
  • Mix all ingredients well and slightly mash the dal. Divide the dal mixture in 6 balls of equal size.
  • Take the dough and divide it into 6 balls of equal size. Now, you have six dough balls and six dal mixture balls.
  • Take a dough ball and make a pattie. Apply dry flour on both sides and roll it into a small roti. Place the dal mixture ball in centre of the roti and fold the roti from all sides covering the ball. Seal it at the top forming a ball.
  • Now, again press the stuffed ball into a pattie and apply some dry flour on both sides. Gently roll the pattie into a thick roti (not very thick) with a rolling pin.
  • Heat a tawa and place the roti over it. Cook for 30 seconds, flip, apply 1 tsp oil and cook for 30 seconds.
  • Flip again, apply oil on other side and cook for 30 seconds. Press the corners of the paratha with stapula to cook it nicely.
  • When light brown spots began to appear on the paratha, take it off from the tawa. Make all the parathas in the same way.
  • Serve hot with curd, pickle or any gravy.


  • Avoid green chillies if you are making parathas for kids.
  • Cook the parathas on medium heat for crispy parathas.

Content credit: mp3skullreborn

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